Bobby Flay's Bar Americain Cookbook - Bobby Flay [19]
4. Meanwhile, make the coleslaw. Whisk together the mayonnaise, mustard, vinegar, celery seeds, and celery salt in a large bowl. Add the cabbage, carrot, and onion, season with salt and pepper, and toss well to combine. Cover and refrigerate for at least 30 minutes and up to 4 hours before serving.
5. Transfer the duck to a platter and tent loosely with foil. Skim off any fat from the liquid; then strain the liquid into a bowl. Pour 2 cups of the braising liquid into a large sauté pan and boil over high heat until reduced to 1 cup, 8 to 10 minutes. Shred the duck into bite-sized pieces, add to the reduced sauce, and toss to combine.
6. Mound the duck onto the bottoms of the buns, top with some of the coleslaw and a few pickle slices, if desired, and cover with the tops. Serve extra pickles on the side.
SPICY PICKLES
Makes 1 pint
3 cups apple cider vinegar
2 cloves garlic
1 jalapeño chile, thinly sliced
3 tablespoons sugar
2 teaspoons kosher salt
¼ cup finely chopped fresh dill
2 Kirby cucumbers, sliced ¼ inch thick
1. Bring the vinegar, garlic, jalapeño, sugar, and salt to a simmer in a saucepan over high heat and cook until the sugar dissolves, about 1 minute. Remove from the heat, add the dill, and let cool to room temperature.
2. Place the cucumbers in a small container with a lid, pour the vinegar solution over them, and stir to combine. Cover and refrigerate for at least 2 hours and up to 2 days before serving.
Cedar-Planked Burger
CEDAR-PLANKED BURGER
RED WINE BARBECUE SAUCE, CHEDDAR CHEESE, SAUTÉED MUSHROOMS
Cooking over cedar planks creates amazing flavor, infusing every bite with smoky complexity. And so I decided it was time for salmon to share the cedar love and give burgers some of that star treatment. It works. Since this is, after all, a method born in the Pacific Northwest, it only seems right to outfit the burger with toppings inspired by the region. A barbecue sauce made with Pinot Noir—the grape that put Oregon’s wine on the map—and an earthy sauté of wild mushrooms flavorfully fit the bill.
Serves 4
2 untreated cedar planks, each about 5 × 12 inches
2 tablespoons extra virgin olive oil
1½ pounds assorted mushrooms (cremini, shiitake caps, morel, oyster), coarsely chopped
2 shallots, thinly sliced
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1½ pounds ground chuck (80 percent lean)
Red Wine Barbecue Sauce
8 (⅛-inch-thick) slices aged cheddar cheese
4 hamburger buns, split and warmed
1. Submerge the cedar planks in cold water and soak for at least 1 hour.
2. Preheat the oven to 400°F.
3. Heat the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the shallots and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the thyme and season with salt and pepper.
4. Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with canola oil.
5. Raise the oven temperature to 425°F.
6. Divide the meat into 4 equal portions. Form each portion loosely into a ¾-inch-thick burger and then make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
7. Place 2 burgers on each plank, leaving a few inches between the burgers. Brush the tops of the burgers with some of the barbecue sauce and place the planks in the oven. Cook, basting with some of the sauce every few minutes, until the burgers reach the desired doneness, 10 to 12 minutes for medium-rare. Top each burger with 2 slices of cheese during the last minute of cooking.
8. Remove from the oven and top each burger with a large spoonful of the mushrooms. Serve the warm buns on the side.
RED WINE BARBECUE SAUCE
Makes about 1 cup
2 tablespoons olive oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons ground ancho chile
1 tablespoon smoked sweet